Best Carrot Cake. Ever. And I mean it- Aunt Joni

Carrot Cake to brag about- Aunt Joni
2 C flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
3 eggs
¾ C oil
¾ C buttermilk
2 C sugar
2 tsp vanilla
8 oz. Crushed pinapple (drained of excess juices)
2 C grated carrots
1 ¼ C grated coconut
1 C chopped pecans

Mix dry ingredients in one bowl. In separate bowl beat eggs, add oil, buttermilk, sugar, vanilla, pinapple, carrots and nuts. Add dry ingredients and mix until just combined. Bake in a well greased bundt cake at 350 for 55 minutes. When done let cake cool, and spread coconut pecan frosting on top of cake and cream cheese frosting on the sides.

Coconut- Pecan Frosting
3 egg yolks
1 C evaporated milk
1 C sugar
½ C butter
1 tsp vanilla
1 1/3 C flaked coconut
1 C chopped pecans

Beat egg yolks and milk in a 2-quark saucepan. Stir in sugar, butter and vanilla. Cook over medium heat about 12 minutes, stirring occasionally until thick. Stir in coconut and pecans. Beat until frosting is spreading consistency.

Cream Cheese Frosting
1 8 oz. Package cream cheese
¼ C butter
2 C powdered sugar
1 ½ tsp vanilla
dash of salt